Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Carmen R. Pop"'
Autor:
Maria-Florina Roșca, Adriana Păucean, Simona Maria Man, Maria Simona Chiș, Carmen R. Pop, Anamaria Pop, Anca C. Fărcaș
Publikováno v:
Foods, Vol 13, Iss 1, p 96 (2023)
This review highlights Leuconostoc citreum’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurri
Externí odkaz:
https://doaj.org/article/ba0947552bfe4f29a2a8d21520aea69c
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 2, Pp 44-57 (2021)
Antimicrobial resistance (AMR) represents the ability of microorganisms to resist antimicrobial treatments. AMR occurs when microorganisms change in order to reduce or eliminate the effect of antimicrobials, which they were previously susceptible. Th
Externí odkaz:
https://doaj.org/article/34dc74b9e1184cfa9b947451819b357c
Autor:
Linh NGUYEN THUY, Liana C. SALANȚĂ, Maria TOFANĂ, Sonia A. SOCACI, Anca C. Fărcaș, Carmen R. POP
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 1-12 (2020)
Monosodium glutamate (MSG) is salt of sodium and glutamic acid. It is most commonly known as a flavouring enhancer in food processing, which provides umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does
Externí odkaz:
https://doaj.org/article/86950bccebd24e3ea9f32b587535611e
Autor:
Mirela A. JIMBOREAN, Andrei BORŞA, Delia MICHIU, Ancuta M. ROTAR, Cristina A. SEMENIUC, Carmen R. POP, Liana C. SALANŢĂ, Dorin ŢIBULCĂ, Valentin A. BÂLTEANU
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 49, Iss 1 (2021)
The aim of this study was to develop a new assortment of high-quality cream cheese, with a high amount of biologically active compounds, namely a spreadable cheese from goat milk with addition of Aloe vera microcapsules and essential oils of thyme an
Externí odkaz:
https://doaj.org/article/3b1a61653a0141bb8811749210fda5a4
Autor:
Ioana M. Bodea, Giorgiana M. Cătunescu, Carmen R. Pop, Nicodim I. Fiț, Adriana P. David, Mircea C. Dudescu, Andreea Stănilă, Ancuța M. Rotar, Florin I. Beteg
Publikováno v:
Polymers, Vol 14, Iss 7, p 1435 (2022)
The use of bacterial cellulose (BC) as scaffold for active biofilms is one of the most interesting applications, especially for the biomedical and food industries. However, there are currently few studies evaluating the potential of incorporating her
Externí odkaz:
https://doaj.org/article/18672fe30d46453ba076612c10d6a3c2
Autor:
Liana Claudia SALANŢĂ, Maria TOFANĂ, Carmen R. POP, Anamaria POP, Teodora COLDEA, Mihaela MIHAI
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 86-89 (2018)
Young people’s consumption of alcohol is an ongoing problem. Many young adults binge-drink alcohol excessively, with serious negative consequences thereafter. This preliminary research assessed risk factors associated with alcohol consumption, drin
Externí odkaz:
https://doaj.org/article/d9c2564674fb43ce8d0ef83e9218e758
Autor:
Ioana M. Bodea, Florin I. Beteg, Carmen R. Pop, Adriana P. David, Mircea Cristian Dudescu, Cristian Vilău, Andreea Stănilă, Ancuța M. Rotar, Giorgiana M. Cătunescu
Publikováno v:
Polymers, Vol 13, Iss 21, p 3821 (2021)
The authors wish to make a change to the published paper [...]
Externí odkaz:
https://doaj.org/article/d7eaa6acd49c4e6a84014ac63cc60f59
Autor:
Ioana M. Bodea, Florin I. Beteg, Carmen R. Pop, Adriana P. David, Mircea Cristian Dudescu, Cristian Vilău, Andreea Stănilă, Ancuța M. Rotar, Giorgiana M. Cătunescu
Publikováno v:
Polymers, Vol 13, Iss 13, p 2088 (2021)
Bacterial cellulose (BC) is a natural polymer with properties suitable for tissue engineering and possible applications in scaffold production. However, current procedures have limitations in obtaining BC pellicles with the desired structural, physic
Externí odkaz:
https://doaj.org/article/3f06f4c955bc40e99c9f19b0bfd81eda
Autor:
Liana Claudia SALANŢĂ, Nicoleta E. BORZA, Maria TOFANĂ, Carmen R. POP, Elena MUDURA, Mihaela MIHAI
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 90-92 (2018)
The aim of this study was to compare the main ferments selected to be used in the process of mead making: Saccharomyces cerevisiae yeast and pollen, the latter having been used in ancient times as ferment. It has only been recently that the market ha
Externí odkaz:
https://doaj.org/article/7dcb8c698119473e9ebbbf4e4ebb8179
Autor:
Carmen R. POP, Cătălina TOPAN, Ancuţa M. ROTAR, Liana SALANŢÃ, Mirela JIMBOREAN, Melinda NAGY
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 93-95 (2018)
This research explored the sensory characteristics and consumer acceptance of novel yogurt. The study aimed to develop a new type of yogurt through addition of microcapsules with Achillea melifolium infusion and jelly from the pepino fruit. The effec
Externí odkaz:
https://doaj.org/article/4c96538789594ce2b6758012b4a42dfe